Bacon Curry
 

I thought it was time to do one of my own recipes - so with a little trepidation may I present.... Bacon Curry! What do you think? Winner?

I would post the video here... however, looks like the insert youtube video function isn't working in the new forum.... in the short term click the video link below to watch it on YouTube directly.

http://thelondonbiker.com/blog/wp-co...t-10.48.16.png

Full recipe and method over at my blog.

Hi Matt, great to finally meet you at this years do.

Another brilliant cooking video. That curry looked good enough to eat!

Well done. :thumbup1:

Why thank you sir!

Fantastic to meet you and thanks for giving me the grand tour of your ever so expensive tent ;-)

Did you end up doing your curry? If so - spill the recipe I'd like to give it a go.

m

Next series
 

Hey all,

I'm putting together the next series of 5 videos. At the moment I have two recipes to try.

1 - Pizza Pockets (thanks to @PeterJMilner on twitter).
2 - Original Philadelphia Cheese Steak Sandwich. (thanks to Neville via The London Biker | The random thoughts of Matthew Cashmore).

I'm looking for another 3 ideas - I'm trying to get away from pasta, rice and potatoes - and I'm considering good fish recipes. Ideas very welcome - filming will take place in the new year.

m

How about smoked trout using a trangia cook stove?

How to Smoke Trout on a Trangia Stove by AdventurePro - YouTube

daryl

Nice idea... I wonder if there's a way to cook fish on the bike... I feel some experiments coming....

Matt

You have some great cooking videos.

I can't decide between the Triangia Series 27 or Series 25. I have an Optimus Nova stove with a Trangia adapter. I like the stove, but I hate using flimsy alum windshields with it.

Will a multi-fuel burner fit inside the nested pots of the Series 27?

daryl

Ummmm...
 

This seems a veeeeeery interested thread I overlooked/missed!bier
Time to get the Coleman out!:D

The 27 (being the small set) will struggle - I have seen it done but it requires a lot of messing about removing parts - which makes no sense to me.

The 25 should take it whole - just be careful if you have the non-stick set! Of course if you put the burner inside the pots you'll have to leave the kettle behind ;-)

@estebangc - suggest some recipes and I'll get cooking!

I'll think about something :smartass:, being the big point how to keep safe the fresh ingredients (fish being the most difficult one!). I could think about a simplified paella, maybe with some sort of canned sea food! How does it sound?

Btw, I'm watching the Bacon Curry video and loved the beginning: OLIVE OIL! I worked in the olive oil business in a big cooperative. May I so I take the chance to tell some virtues of olive oil (and other facts to consider):

- Always use EXTRA VIRGIN OLIVE OIL. Virgin means it is olive oil "JUICE", what you get after mashisg the olives; Extra means it has less than 0,8º of acidity and has no organoleptic (taste, smell, etc) defects. Virgin has defects of more than 0,8. And Pure olive oil is oil with acidity level beyond 2º, so that it has be refined (as all edible oils, which are refined). Yet, Pure olive oil is still healthier than other oils, but compared to Extra Virgin is Fanta vs. Fresh Natura orange juice. Get ONLY Extra Virgin. (forget those cooking/salad oils, only E.V.).

- Best before date: until when you may expect the oil to keep all its organoleptic virtues. After this date it won't be that "tasty" or fruity, but it will still be SAFE to eat. No worries, I know this well: our Thai clients always insisted in 2 years insted of 1, as we used to put on the bottle.:oops2:

- Olive oil stands high temperatures better than others and it can be easily reused. And, very important, it's a healthy fat that reduces your (bad) CHOLESTEROL. Healthy fats are necessary, stop that "light" trend, just get healthy ones.

No more boring stuff... I've got to come back to kitchen!:innocent:

I think there was a mention of coucous in one of the response.

This is so simple, it's ridiculous. But it's really good!

Add water to pot to ensure the desired amount of coucous will be just covered.
Bring water to boil.
Remove from stove and add coucous.
Cover and let stand for 5 minutes.
Drain a small tin of shrimp (you choose the size of the little creatures).
Add to couscous. Stir them in. Cover, and let stand another 5 minutes.
Eat.

One can substitute Dried or canned tuna, clams, etc.

One pot, quick and easy. A bonus is that it takes less fuel since one only has to boil water.

on the road feijoada
 

Since I am now living in Brazil let me apply the Feijoada recipe adapted to one pot.

200g of black beans (dried - any otehr bean can do)
1 onion
garlic (to taste)
3 bay leaves
dried/salted meat/smoked bacon
sausages/meat/chicken
1 orange
seasoning
dried herbs is nice

Rinse the black beans and remove any stone you may find.

Let the dried black beans in water overnight in your cooking pot. Make sure it is covered of water as the beans will absorb the water. 12 h later KEEP the black water in which the beans have been left overnight. It is not dirty, just the beans releasing colour.
12 h before if you have any salted meat, leave it in water also for 12 h in a plastic container or sandwitch bag, but discard the water in the end.

Bring the beans in its water to the boil. Add the salted meat, bacon, sausages and/or any other meat you may have, + onions and garlic. Add 2 or 3 bay leaves, dried herbs if you have them and the orange cut in 2.
Let it boil until the meat and beans are cooked.
The 2 half oranges should turn black as it absorbs the fat from the meat. Discard them when the flesh of these oranges turns blackish.

Ideally the garlic and onion should be added after being fried, but in one pot just put it raw.


You can make it vegetarian by not using meat and replacing with local vegetables.
Enjoy!

This thread is totally worth a bump... Or a sticky !!

Bwaaahahaha
 

HAHAHAHA. cooking? on the road?
i simply developed a taste for cold tinned food.
cold mac and cheese? cold chili? cold ravioli?
its all good.

It depends how long you're traveling for. If you plan to be on the road for at least few months, I wouldn't recommend your diet to anyone, but each to their own. ;)